CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
HUNGARIAN SAUSAGE
I was surprised not to find a similar recipe here. This one is modified from cooks.com. I have only ever made bulk sausage from this recipe. I'm not sure what modifications might be needed (if any) to make links from this recipe.
Provided by Da Huz
Categories Pork
Time 15m
Yield 20 1/4 lb, 20 serving(s)
Number Of Ingredients 9
Steps:
- Peel the garlic.
- If you are using a meat grinder, run the peeled garlic through the grinder. Otherwise mince very finely.
- If you are grinding your own pork, don't trim the fat! It helps keep the sausage from drying out when cooking.
- Combine all ingredients in a bowl and mix well by hand to distribute the seasoning evenly throughout the meat.
- Cook and enjoy! This sausage greatly enhances Eastern European soups or stews.
Nutrition Facts : Calories 311, Fat 24.4, SaturatedFat 9, Cholesterol 81.8, Sodium 763.3, Carbohydrate 2.5, Fiber 1.1, Sugar 0.2, Protein 19.7
CLASSIC HUNGARIAN SAUSAGE
Make and share this Classic Hungarian Sausage recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 30m
Yield 4 1/2 pounds, 1 serving(s)
Number Of Ingredients 11
Steps:
- In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the casings. Mix well and allow to sit while you clean the casings.
- Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16-inch lengths. Do not fill them too tightly as they must have room to expand when they cook.
- Hang the sausages in a home-style smoker and smoke them for about one hour. Do not allow the temperature of the smoker to go above 150.
- Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for two days. They are ready for use. Place them in the refrigerator, where they will keep well for about a week.
Nutrition Facts : Calories 8396.4, Fat 760.4, SaturatedFat 337.1, Cholesterol 1707.1, Sodium 15070.2, Carbohydrate 23.8, Fiber 9.4, Sugar 2.5, Protein 343.8
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